Kristen Lauterbach, our very own Associate Manager of Business Strategies, just started her very own sweets biz! Get to know the #AerieREAL girl behind Gimme Some Sugar Cookie, then get baking with her U-Day cookie recipe below.

When did you first start baking?

KL: I started baking about 4 years ago for my friends & family only. It was a guarantee that the dessert table for any holiday would have some type of treat made by me.

KL: First off, I love finding any and all creative outlets; having the opportunity to make something special for someone that brings them joy is the ultimate gift!! I thrive off those moments when people see their cookies for the first time! I started Gimme Some Sugar Cookie to hopefully give me many more of those moments in the future!

What advice do you have for young entrepreneurs who are interested in starting a business?

KL: The #1 thing I would say is make sure you absolutely LOVE whatever your business is. This is a serious undertaking that takes MANYYYY hours out of your day so it should be something you get joy out of doing! If you don’t LOVE it then you haven’t found the right business just yet!

KL: I will be celebrating U-Day by continuing to challenge myself to take risks because that is truly when you learn exactly what you’re capable of!

WHAT YOU NEED:

Cookies

3/4 cup unsalted butter, slightly softened to room temperature

3/4 cup granulated sugar

1 large egg at room temperature

2 tsp. vanilla extract

1/4 tsp. almond extract (makes the flavor amazing!)

2 and 1/4 cups all-purpose flour (spoon & leveled)

1/2 tsp. baking powder

1/4 tsp. salt

Royal Icing

3 tbsp. 4oz. meringue powder

4 cups confectioner’s sugar

5 tbsp. spoons warm water

WHAT TO DO:

Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl until it is creamy and smooth (about 1 minute). Add the sugar and beat at a high speed until it’s light and fluffy, about 3 or 4 minutes.

Add the egg, vanilla and almond extract and beat on high until fully combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Whisk the flour, baking powder and salt together in a medium bowl. Turn the mixer to low and add about half of the flour mixture. Add the rest of the flour and continue mixing until combined.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness.

Stack the pieces (with parchment paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.

Once chilled, preheat oven to 350°F . Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies.

Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Bake for 8-11 minutes until very lightly colored on top and around the edges, rotating the baking sheet halfway through bake time. My cookies typically take 9 minutes.

Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. I always let mine cool overnight, just to be sure.

Make the icing (I doubled the frosting recipe to frost a majority of my cookies): beat all icing ingredients until icing forms peaks (7 minutes at low speed with heavy-duty mixer). Once it reaches your preferred consistency, separate and color in bowls with food coloring.

Decorate with filled piping bags.

Once the icing has set, these cookies are great for gifts, sending or munching on right away. I find they stay soft for about 5 days at room temperature.